by
Classroom Video (Firm).
Call Number
TR DVD 641.563 DES
Publication Date
2006
Summary
This entertaining program guides students through the process of selecting nutritious ingredients and adapting simple recipes to prepare a healthy and delicious lunch or main meal for themselves, or perhaps even their whole family! Safety in the kitchen is paramount, and students are shown how to use kitchen equipment in a safe and responsible manner. Engaging demonstrations provide practical examples of how to prepare a selection of lunches and main meals that will inspire students and show them that there is a lot more to self-catering than chips and take-away!
Format:
Books
Online copy of teacher manual http://www.vea.com.au/TN/12957144.pdf
Relevance:
0.0811
Call Number
TR DVD 642.4 CAT
Publication Date
2005
Summary
This program looks at the planning and preparation required for the catering of an event. Areas looked at in detail are: Planning the menu; Table settings and Styles of Service. Various methods used in Australian establishments are demonstrated.
Format:
Other
Relevance:
71814.6406
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by
Barbour, Hamish.
Call Number
TR DVD 338.04 COM
Publication Date
2005
Summary
Creme de la Crepe serves gourmet pancakes on the streets of St. Andrews in Scotland. Creme de la Crepe owner Nick Willoughby one day came up with the idea of branching out into crepe canapes and secures his first high profile event. The evening turns out to be a success braving the stress and strains of a commercial kitchen. But is he ready for the highly pressurised world of commercial catering?
Format:
Books
Relevance:
67235.4375
by
McAuliffe, Mark.
Call Number
TR DVD 642.4 CAT
Publication Date
2005
Summary
This program looks at the 'behind the scene' procedures for catering of an event. Demonstrations are given on the presentation of food and garnishes and the plating up of a three course meal. Also demonstrated is the range of knives used by all chefs.
Format:
Books
Relevance:
71877.9063
by
Scherer, Chris.
Call Number
TR DVD 642 CAT
Publication Date
2004 2003
Summary
"Catering can be a creative and exciting career, as well as a lucrative business. This program examines the food preparation and business sides of catering. It will help you develop a business plan, understand the licensing, insurance, health and sanitation standards, prepare and equip a professional kitchen, plan, organise and serve an event, conceive a profitable menu, identify pre-event considerations as well as proper cooking methods and food transportation"--Container
Format:
Other
Relevance:
60139.4688
by
Hayward, Nick.
Call Number
TR DVD 642.4068 CAT
Publication Date
2004
Summary
This program examines a range of areas relevant to event or function catering, including general planning, the budget, the food - including menu planning, presentation, the kitchen, quantities, transporting food, and food storage and handling when outside.
Format:
Other
Relevance:
52746.5195
by
Jones, Carolyn.
Call Number
TR AV 641.30994 FOO
Publication Date
2003
Summary
Explores the technology and science behind our food supply. Covers recent technological advances in food cultivation, processing, packaging and the latest nutritional and food handling advice. Also questions and challenges food industry practices, such as the use of non-recyclable packaging, marketing tactics, gene manipulation, the reliance on agricultural chemicals and the use of food additives.
Format:
Other
Relevance:
0.0707
by
Ashton, Philip.
Call Number
TR DVD 647.950994 KNO
Publication Date
1999
Summary
This program is designed to be used in "Responsible service of alcohol" courses in hospitality training. It features interviews with workers from a variety of work places including: hotel, restaurant, catering service and nightclub. These people provide first hand advice about what can sometimes be a challenging situations.
Format:
Other
Relevance:
0.1066
by
Media Australia (Production company).
Call Number
TR DVD 363.192 INT
Publication Date
1999
Summary
The program outlines the dangers of food borne illness and investigates what is being done to help protect all Australians from the dangers of food poisoning.
Format:
Other
Relevance:
0.9617
by
Walnut Partnership
Call Number
TR DVD 647.940684 HEA
Publication Date
1990
Summary
This video reconstructs a serious accident, a food poisoning incident and a hotel fire. Each case reveals how mistaken priorities, false assumptions, lack of information and other disturbing facts about the way people behave can combine to form a potent cocktail. Reference is also made to national incidents such as the Summerland Leisure Centre and Dublin disco fires and the Stanley Royd Hospital food poisoning outbreak.
Format:
Other
Relevance:
0.0945
Call Number
TR DVD 641.8653 ART
Publication Date
1989
Summary
Works of art in sugar.
Format:
Other
Relevance:
37262.2891
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